Coffee baking curve data-how to design parameters of coffee baking curve

Coffee baking curve data-how to design parameters of coffee baking curve

In a sense, as long as there is an explosion of coffee beans, they can be cooled, ground and drunk, but it is still a very shallow baking degree, which may not be the best baking degree we want. Next, we should pay close attention to the stage of roasting, observe the color of coffee raw beans by sampling, smell the aroma changes of coffee raw beans, find the best baking degree, and then cool it decisively. We know that the ingredients in raw coffee beans are in the following order: sugars, moisture, fatty substances, proteins, acids, minerals, alkaloids (such as caffeine) and other volatile aromatic substances, such as the content of these substances, essentially determines the flavor of a cup of coffee drink. With the continuous absorption of heat, more and more volatile gases (mainly water vapor) accumulate in the coffee beans, which causes the pressure inside the beans to far exceed the external atmospheric pressure, even reaching 25 atmospheric pressure (2533 kPa). The internal pressure is so high that it is like a small bomb that is finally enough to tear the structure of the raw coffee beans. This critical moment is called First Crack. With the increase of coffee bean surface temperature and the decrease of the temperature difference between bean surface and bean core, a considerable proportion of water has been dissipated in this process. If you look at the sample in the sampling rod at this time, you will find that a light yellowish brown begins to appear, and then look down and smell it, and the original pure smell of hay is replaced by a hint of sweetness, which means that the time has come for chemical reaction to dominate baking. At this time, we should give enough heat supply so that a large number of chemical reactions that need to absorb heat and produce charming flavor can be carried out smoothly. It is precisely because of the addition of a large number of endothermic chemical reactions that the temperature rise slope of coffee beans we have observed begins to slow down.

The environmental factors of raw coffee beans in the producing areas will also affect the quality of raw coffee beans. The rainfall in the producing area this year and last year, or the drying process of coffee before export, is also one of the key points.

High-altitude and ripe coffee beans usually last longer and have a longer life. Because of the high density of raw coffee beans, if the dry environment is good, the taste of the coffee itself will not change much.

Out-of-season coffee beans are not good, and old coffee is sometimes added to some coffee varieties. to put it simply, African coffee beans taste clean, bright and slightly thin when fresh. After being placed for a period of time, the volatile aroma of the coffee is thicker and sweeter.

Bake, cup test, bake, cup test! After continuous adjustment and taste of different coffee curve roasted coffee, so that the taste of coffee to achieve better!

Use your senses: eyes, nose, ears, and mouth to learn more about the characteristics of coffee. Master the perfect baking curve.